I love how you compressed this complex recipe down to less than 2 minutes. Great Job!

Cool! Liked the video :)

I'm attempting to make the same bread (twice now). It came out ok with room temp of 5 hours of final proof. I have one in the refrigerator which I will compare to the room temp version after it goes through 20 hour cold ferment. However, my fridge is 39F/4C and the recommended cold ferment temp is 55F/12C. I agree with the comments that this video is too fast and wanted to let you know in case you did not already, that you can significantly slow down the video by clicking on the gear icon in the lower right of the video and then clicking on 'playback speed' for choices of slower (or faster) speeds. This is a good technique to use for looking at a wide variety of fast moving subjects such as dance (how did they do those particular footsteps?).

@DrChrisHennes

3 жыл бұрын

Thanks for the comment, Gary - I'm glad you found a way to use the video. I find that my fridge is also a bit too cold for the cold ferment, so I just give the dough a bit of extra time at room temp before putting it in the fridge.

Mmmmm cherry

Chris you look like a really nice guy, however your video is way too fast and way too stressing!! I had to use pause several times just to follow your procedure. Not a pleasant viewing experience. Here is some friendly advice for what it is worth. Slow things down a bit and use more relaxing music. Be well.

@BoTian

6 жыл бұрын

KZread lets you watch at 0.25x speed

I made this recipe and the chocolate discs that were exposed on the surface ended up burning/charring. I didn't particularly like the taste of those bits. Did the chocolate on the surface of your bread burn? Perhaps my oven was too hot. Hmm.

@DrChrisHennes

3 жыл бұрын

Yeah, I think it's fair to say they were burnt - the oven is pretty hot! I didn't find the flavor objectionable, but if you are feeling ambitious you could cheat and do the "bread-in-a-shirt" trick. Leave 10% or so of your dough aside before adding the inclusions and treat it completely separately. When you form your loaf, form the bulk as normal, but then stretch/roll the extra dough out and use it as an extra layer on the outside, preventing any of the inclusions from poking out of the dough.

@Lamppostout

3 жыл бұрын

I’ve never used that technique in bread but it sounds like it’d do the trick! Thanks for the tip!

Hi Chris! I know you listed everything as a percentage, but could you tell me the starting weight for any of the ingredients, just so I know how much I need to mix together for a 2 loaf recipe. Thanks!!!

@DrChrisHennes

6 жыл бұрын

You can actually find the full recipe at the New York Times: cooking.nytimes.com/recipes/1018955-chocolate-cherry-sourdough-bread They list the flour at 225g.

And chocolate chips and cherries outside burnt to the pulp .Eight?

lol at the electric kinfe part